Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. Makes 16 servings Gather and Prepare: Set oven at 425F. and in a food processor or blender, add . . . 1 15-ounce can artichoke hearts, drained until moisture is gone as much as possible 1 or 2 small garlic cloves, pressed 1 15-ounce can no salt white beans, drained and rinsed 1 tablespoon lemon juice 1 tablespoon finely chopped scallions 1 teaspoon fresh oregano 1 tablespoon chopped fresh basil Cayenne pepper, pinch Black pepper, to taste Then add, once baked in foil for 20 min at 425F: 1 small white onion, chopped Directions: Wrap the onion in foil and bake for 20 minutes at 425 F. Squeeze each of the artichoke hearts or press them against the bottom of a fine-mesh colander with a spoon to force out as much moisture as possible. Add the onions, artichoke hearts, and all remaining ingredients to a blender or food processor and puree until smooth but still chunky. Serve with a rainbow of in-season veggies!
Contributed by: Kate McGoey-Smith, DipNrsg, MSW, RSW, FM. Cert. ACT/Prosocial Matrix Facilitator. Makes 16 servings Gather and Prepare: Set oven at 425F. and in a food processor or blender, add . . . 1 15-ounce can artichoke hearts, drained until moisture is gone as much as possible 1 or 2 small garlic cloves, pressed 1 15-ounce can no salt white beans, drained and rinsed 1 tablespoon lemon juice 1 tablespoon finely chopped scallions 1 teaspoon fresh oregano 1 tablespoon chopped fresh basil Cayenne pepper, pinch Black pepper, to taste Then add, once baked in foil for 20 min at 425F: 1 small white onion, chopped Directions: Wrap the onion in foil and bake for 20 minutes at 425 F. Squeeze each of the artichoke hearts or press them against the bottom of a fine-mesh colander with a spoon to force out as much moisture as possible. Add the onions, artichoke hearts, and all remaining ingredients to a blender or food processor and puree until smooth but still chunky. Serve with a rainbow of in-season veggies!